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Ingredients
Method
- 400g fresh tagliatelle
- 8 tbsp olive oil
- 1 sliced onion
- 4 merguez sausages or similar, chopped
- 2 handfuls of brown mushrooms, sliced
- 1 handful of pine nuts
- 1 red chilli
- 100g grated parmesan
- Cook the tagliatelle in boiling salted water until al dente. Meanwhile, heat the olive oil in a pan and fry the onion and chopped sausages until golden and cooked through.
- Stir in the mushrooms, pine nuts and chilli, and season liberally. Cook for about 3 minutes, then add the drained pasta and mix well. Serve immediately with plenty of grated parmesan on top.
20 mins
4 serving
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